Broccoli pesto is a delicious alternative to classic pesto and can be cooked quickly with just a few ingredients. We show you how to make the healthy vegan pesto yourself.
Broccoli pesto is a tasty vegan alternative to regular Basil pesto. Broccoli makes it extra light and nutritious, as the mashed vegetables make you need less oil for the pesto. The recipe is also very good for using up leftover broccoli, as you can use it for pesto Also use the broccoli stalk.
In addition to broccoli, you need some classic pesto ingredients such as olive oil and basil as well as a blender or hand blender for the vegan pesto. Of course, you can change the recipe to suit your own taste.
Tip: Buy all ingredients for broccoli pesto in organic quality if possible. How to support one organic farming and make sure no chemical-synthetic pesticides get into your food and the environment. Recommended organic seals are e.g. demeter, natural land and organic soil. Out of season (June to November) you can also use frozen broccoli. You will find an overview of the season’s fruits and vegetables this spring Utopia seasonal calendar.
How to prepare broccoli pesto
(Photo: CC0 / Pixabay / PhotoExpozure)
Broccoli pesto with walnuts
- Preparation: about 20 minutes
- Cooking / baking time: about 4 minutes
- The crowd: 4 servings
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1
small head of broccoli (with stalk)
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1 handful
basil leaves
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4 tbsp
olive oil
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100 g
walnuts
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2 tablespoons
lemon juice
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2 toe (s)
garlic (optional)
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2 tablespoons
yeast flakes (optional)
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Salt
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pepper
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Wash the broccoli and cut it into small bouquets. Peel a stalk, grate it and cut it into cubes.
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Boil salted water and add broccoli for 3 to 4 minutes. Then scare it off with cold water – it keeps the green color of the broccoli pesto better.
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In a non-fat pan, roast the walnuts over medium heat until they develop their aroma.
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Put all the ingredients in a blender (ie the cooked broccoli, basil, olive oil, walnuts, lemon juice and optional garlic cloves and yeast flakes) and puree the ingredients. Depending on the desired consistency, you can add a little pasta water or more olive oil. Season with salt and pepper.
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Peston tastes good with pasta, rice, as a spread or as a dip for vegetables.
Make broccoli pesto yourself: you have to keep that in mind
(Photo: CC0 / Pixabay / blandinejoannic)
- Storage: Since broccoli pesto contains significantly more vegetables and less oil than regular pesto, you should use it within a few days. Pesto tastes fresher and lighter as a result, but it does not last as long.
- Change ingredients: If you want, you can add other ingredients and spices such as spinach, chili flakes, parsley or vegan parmesan. You can also replace the walnuts with other nuts or kernels such as almonds, cones or sunflower seeds replacement.
- nutritional yeast: The yeast flakes are optional, but add a “cheesy” and sour taste to the pesto. They are therefore very suitable as a vegan alternative to parmesan. Tip: The pasta with broccoli pesto with homemade tastes especially good vegan parmesan as topping.
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